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Asian Hot Pot

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1 3.75-ounce package cellophane (bean thread) or thin rice noodles

1 tablespoon olive oil

8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced

6 cups vegetable or low-sodium chicken broth

2/3 cup low-sodium soy sauce

2 tablespoons grated fresh ginger

1 teaspoon chili sauce or hot pepper sauce to taste (optional)

4 scallions (green and white parts), thinly sliced

4 carrots, thinly sliced

8 ounces green beans, trimmed and cut into 2-inch pieces

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